Sunday Roast Chicken

The Story

The Sunday roast is a ritual. It doesn't matter if it's scorching hot outside or cool enough for a jumper — when Sunday rolls around, there's something deeply satisfying about a whole chicken in the oven, vegetables roasting alongside, and the house filling with that unmistakable aroma. It's comfort food at its finest, and the leftovers are an absolute gift come Monday.

This version keeps it simple — butter under the skin for moisture, lemon and thyme for brightness, and a tray of root vegetables soaking up all those golden juices. The key is a good quality free-range chook and not overthinking it. Let the oven do the work while you put your feet up with a cold drink on the verandah.

Ingredients

• 1.8kg whole chicken, free-range
• 1 lemon, halved
• 1 whole garlic bulb, halved crosswise
• 6 sprigs fresh thyme
• 50g butter, softened
• 800g potatoes, cut into chunks
• 4 carrots, cut into chunks
• 2 onions, quartered
• Olive oil
• Salt and pepper

Instructions

1. Preheat your oven to 200°C. Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature.
2. Pat the chicken completely dry with paper towel, then season generously inside and out with salt and pepper.
3. Gently loosen the skin over the breast and thighs, then smear the softened butter underneath. This keeps the meat incredibly moist.
4. Stuff the cavity with the lemon halves, garlic, and thyme sprigs. Tie the legs together with kitchen string if you have it.
5. Toss the potatoes, carrots, and onions in a roasting tray with a good glug of olive oil, salt, and pepper. Place the chicken on top of the vegetables.
6. Roast for 1 hour and 20 minutes, or until the juices run clear when you pierce the thickest part of the thigh. The skin should be golden and crispy.
7. Remove from the oven and let the chicken rest for 15 minutes before carving. This is crucial — it keeps all the juices in the meat.
8. Serve the chicken with the roasted vegetables and any pan juices poured over. Perfect with a simple green salad or steamed greens.

Nutrition Information

Per serving: